Crock Pot Western Omelet Casserole

• 1 (32 ounce) package frozen hash browns
• 1 lb ham, extra lean, cooked and cubed
• 1 medium onion, diced
• 1 medium green bell pepper, diced
• 1 1/2 cups shredded monterey jack cheese or 1 1/2 cups cheddar cheese
• 12 eggs
• 1 cup skim milk
• 1 teaspoon salt
• 1 teaspoon black pepper, to taste

1. Spray the inside of the crock pot with nonstick spray.
2. Place a layer of frozen potatoes on the bottom of the crock pot.
3. Add layers of ham, onions, green peppers and cheese, in the order listed.
4. Repeat the layering process two or three times, ending with a layer of cheese.
5. Beat the eggs, milk, salt and pepper together.
6. Pour over the layers, cover and turn on low.
7. Cook for 10-12 hours, or overnight.

browns, ham, onion, green bell pepper, shredded monterey jack cheese, eggs, milk, salt, black pepper

Taken from www.food.com/recipe/crock-pot-western-omelet-casserole-37297 (may not work)